Here’s a detailed recipe for authentic beignets that will take you right to the streets of New Orleans.
Authentic Beignets Recipe
Ingredients
For the Dough:
- 1 cup warm water (110°F to 115°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup evaporated milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
For Frying:
- Vegetable oil (for deep frying)
For Dusting:
- Powdered sugar
Instructions
1. Prepare the Yeast Mixture
- In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5–10 minutes, or until frothy. This indicates that the yeast is active.
2. Make the Dough
- In a large mixing bowl, whisk together the evaporated milk, egg, melted butter, and vanilla extract.
- Once the yeast mixture is ready, add it to the milk mixture. Stir to combine.
- In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a sticky dough forms.
3. Knead the Dough
- Transfer the dough to a lightly floured surface. Knead the dough for about 5–7 minutes, adding flour as necessary until the dough is smooth and elastic. It should be slightly tacky but not overly sticky.
4. First Rise
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1–2 hours or until it has doubled in size.
5. Roll Out the Dough
- After the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll out the dough to about 1/4-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2–3 inch squares or rectangles.
6. Second Rise
- Place the cut dough pieces on a floured surface or parchment-lined baking sheet. Cover them lightly with a kitchen towel and let them rise for an additional 30 minutes.
7. Heat the Oil
- In a deep fryer or heavy pot, heat about 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
8. Fry the Beignets
- Carefully drop a few pieces of dough into the hot oil, being cautious not to overcrowd the pot. Fry until golden brown, about 2–3 minutes on each side.
- Use a slotted spoon to remove the beignets from the oil and transfer them to a paper towel-lined plate to drain excess oil.
9. Dust with Powdered Sugar
- While the beignets are still warm, generously dust them with powdered sugar. You can also shake them in a paper bag filled with powdered sugar for an even coating.
10. Serve
- Serve the beignets warm, ideally with a cup of café au lait or your favorite coffee. Enjoy!
Tips for the Perfect Beignets
- Yeast Activation: Ensure your water is the right temperature for activating yeast. Too hot can kill the yeast, while too cool won’t activate it.
- Oil Temperature: Maintaining the oil temperature is crucial. If it’s too hot, the beignets will burn; too cold, and they will absorb excess oil and become greasy.
- Dough Consistency: The dough should be soft and slightly sticky. Avoid adding too much flour, which can make the beignets tough.
- Variations: You can add spices like cinnamon or nutmeg to the dough for a twist or fill them with fruit preserves or chocolate before frying.
Storage
Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Reheat them briefly in the oven to regain their crispiness.
Conclusion
Making authentic beignets is a delightful culinary adventure that captures the essence of New Orleans. Whether for a special occasion or a casual breakfast treat, these fluffy, powdered delights are sure to impress. Don’t forget the coffee for the ultimate experience!